Chicken Black Bean Enchilada Skillet is a one-pan wonder filled with tender chicken, hearty black beans, melty cheese, and all the tasty enchilada flavors you love. It’s colorful, comforting, and packed with a bit of spice that makes every bite exciting. The skillet style keeps everything simple and lets the ingredients meld together perfectly.
I love making this dish when I want dinner ready quickly but still full of flavor. It’s the kind of meal where you can throw in whatever you have on hand—corn, peppers, or extra beans—and it still turns out amazing. Plus, I find the combination of black beans and chicken really hits the spot for a nice balance of protein and fiber.
When I serve it, I like to add a little fresh cilantro and a dollop of sour cream on top to brighten up the flavors. It’s fun to scoop it into warm tortillas or eat it straight from the skillet with a fork. This recipe always feels like a casual, cozy dinner that everyone gathers around and enjoys together.
Key Ingredients & Substitutions
Chicken: Using cooked and shredded chicken breast keeps the dish lean and protein-packed. Rotisserie chicken works great for saving time.
Black Beans: They add fiber and a creamy texture. You can swap canned black beans for pinto beans or kidney beans if you prefer.
Enchilada Sauce: This brings the classic enchilada flavor. If unavailable, salsa or a mix of tomato sauce with chili powder can be used as a substitute.
Cheese: Mexican blend cheese melts nicely here. If you don’t have it, cheddar or Monterey Jack are good options.
Rice: Either white or brown rice works well. Brown rice adds more fiber and a nuttier taste.
Fresh Toppings: Avocado, tomatoes, green onions, and cilantro brighten the dish and add freshness. Don’t skip them if you can!
How Do You Get the Cheese Perfectly Melted Without Burning?
The cheese topping is key for gooey, melty goodness. To achieve this:
- After stirring the main ingredients, sprinkle shredded cheese evenly over the skillet.
- Lower the heat to low and cover the pan with a lid. This traps steam, helping the cheese melt gently without burning.
- Check after 3 minutes; if cheese isn’t fully melted, give it a little more time on low heat.
- Avoid high heat at this stage since it can burn the cheese and stick it to the pan.
This slow melt brings that creamy cheesy layer without overcooking the rest of the dish.
Equipment You’ll Need
- Large skillet – I recommend a non-stick or cast-iron skillet because it heats evenly and is easy to serve from directly.
- Wooden spoon or spatula – makes stirring ingredients simple and gentle on your skillet.
- Measuring spoons and cups – to measure spices, rice, and other ingredients accurately.
- Knife and cutting board – for chopping onion, garlic, tomatoes, and cilantro.
- Can opener – for opening beans and enchilada sauce.
- Serving spoon – for scooping out portions onto plates.
Flavor Variations & Add-Ins
- Swap the chicken for cooked ground beef or turkey for a different flavor twist.
- Add diced bell peppers, zucchini, or corn to increase veggie content and texture.
- Use pepper jack or queso fresco cheese for a richer, more flavorful topping.
- Mix in a dash of hot sauce or chopped jalapeños if you like extra heat.
Chicken Black Bean Enchilada Skillet
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked rice (white or brown)
- 1 (10-ounce) can red enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups shredded Mexican blend cheese or cheddar cheese
- 1 avocado, diced
- 1/2 cup cherry tomatoes, quartered
- 2 green onions, chopped
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to cook, making it ready in around 25 minutes total. It’s a fast and filling dinner option that comes together quickly in one skillet.
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
Heat the olive oil over medium heat in a large skillet. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
2. Add Chicken and Mix Ingredients:
Stir in the cooked, shredded chicken, black beans, corn, cooked rice, and enchilada sauce. Mix everything well so the sauce coats all the ingredients evenly.
3. Season and Heat Through:
Sprinkle the ground cumin, chili powder, smoked paprika (optional), salt, and pepper over the mixture. Stir again until combined, then let it cook for a few minutes until everything is heated through.
4. Melt the Cheese:
Sprinkle shredded cheese evenly over the skillet mixture. Reduce heat to low, cover with a lid, and let the cheese melt gently for about 3 to 5 minutes.
5. Add Fresh Toppings and Serve:
Once the cheese is melted, remove the skillet from heat. Top with diced avocado, quartered cherry tomatoes, chopped green onions, and fresh cilantro. Add a big dollop of sour cream right in the center. This dish is great served warm on its own or with warm tortillas or tortilla chips!
Can I Use Frozen Chicken for This Skillet?
Yes! Just make sure the chicken is fully thawed before shredding and adding it to the skillet. Thaw overnight in the fridge or quickly in cold water to keep it safe and tender.
Can I Make This Recipe Vegetarian?
Absolutely! Simply omit the chicken and add extra beans, corn, or your favorite veggies like bell peppers or zucchini for a delicious meat-free version.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or enchilada sauce if the dish seems dry.
Can I Use Brown Rice Instead of White Rice?
Yes, brown rice works perfectly and adds a nice nutty flavor and extra fiber. Just make sure it’s fully cooked before adding it to the skillet.
